Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Vegan Peanut Butter Ice Cream

1 3/4 cups coconut milk, chilled
3/4 cup agave or coconut sugar
1/2 cup organic natural peanut butter 
1 tablespoon organic coconut oil, room temp
1 vanilla bean, grinded in a coffee grinder till powder
Scant 1/4 teaspoon corn starch

  • Prepare your ice cream maker ahead of time by freezing the canister overnight. ( Don’t worry if you don’t own an ice cream maker).
  • Combine the chilled coconut milk, sweetener of your choice, peanut butter, coconut oil, vanilla  and starch in your high speed blender. Blend until the mixture is creamy and frothy.
  • If the mixture is warm, chill it before adding it to the ice cream maker.
  • Set your freezing canister in place and turn on the ice cream maker. Pour the mixture into the freezing canister.
  • Churn until frozen; at 30 minutes it should reach a thick, soft-serve consistency.
  • Scoop into a container, cover and freeze.

** If you do not own an ice cream maker simply scoop into a container and freeze.

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